Cauliflower and Chickpea Curry with Turmeric and Cumin

This cauliflower and chickpea curry is a flavorful and healthy dish that is perfect for a quick and easy weeknight meal. The cauliflower provides a hearty base for the curry, while the chickpeas add protein and fiber. The turmeric and cumin give the curry a warm and earthy flavor, while the red pepper flakes add a bit of spice. Serve this curry over rice or with naan bread for a complete meal.

This recipe was inspired by a trip to India that I took a few years ago. I was fortunate enough to spend some time in a cooking class in Mumbai, where I learned to make a variety of traditional Indian dishes. This cauliflower and chickpea curry was one of my favorites. It is a simple dish to make, but it is full of flavor. I have adapted the recipe slightly to make it more accessible to home cooks, but it is still very authentic.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1 (15 ounce) can diced tomatoes

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cauliflower, chickpeas, turmeric, cumin, and red pepper flakes and cook until the cauliflower is tender, about 10 minutes.
4. Stir in the tomatoes and bring to a simmer.
5. Reduce heat to low and cook for 15 minutes, or until the curry has thickened.

Why It Works

• The combination of cauliflower and chickpeas provides a hearty and flavorful base for the curry.
• The turmeric and cumin give the curry a warm and earthy flavor.
• The red pepper flakes add a bit of spice to the dish.
• The curry is thickened with tomatoes, which gives it a rich and creamy texture.
• This curry is a good source of protein, fiber, and vitamins.